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Red Hot Carrots

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“El Chico use to serve a dish similar to this. Serve it as a side dish or as a condiment with your enchiladas, chile, or beans.”
READY IN:
24hrs 15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 1 lb carrot, sliced into rounds
  • 1 -2 pickled jalapeno pepper, chopped
  • 3 teaspoons jalapeno pickling liquid
  • 2 teaspoons oil, preferably canola or corn
  • 2 teaspoons minced onions
  • 2 teaspoons cumin seeds, toasted and ground
  • 1 teaspoon white vinegar
  • 1 clove garlic, minced
  • 1 pinch sugar
  • salt

Directions

  1. Blanch the carrots in a pan of boiling water, drain and rinse in cold water.
  2. Drain again.
  3. In a nonreactive bowl, mix the remaining ingredients.
  4. Add the carrots to the marinade and refrigerate, covered, for a least 24 hours.
  5. Before serving, taste and adjust the seasoning.
  6. if needed.
  7. They will keep in refrigerator for several days.

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